Classic British Scones with Jam and Clotted Cream

Preheat your oven to 220°C (200°C fan/gas 7). In a large mixing bowl, combine the self-raising flour, baking powder, and a pinch of salt, mixing well to ensure even distribution.

Add the cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Once combined, stir in the caster sugar.

Pour the milk into a jug and heat in the microwave for about 30 seconds until warm but not hot. Stir in the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

Place a baking tray in the oven to heat up. Create a well in the center of the dry ingredients, pour in the liquid, and combine quickly using a cutlery knife. The dough will feel quite wet at first.

Dust your work surface with flour and turn out the dough. Sprinkle a little more flour over the dough and your hands, then fold the dough over 2-3 times until it is slightly smoother. Pat it into a round about 4cm deep. Use a 5cm smooth-edged cutter dipped in flour to stamp out circles. Press remaining scraps together to cut out more scones.